Gluten Free Halwa

Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.
Many people with gluten intolerance or suffering from Celiac disease miss out on halwa (sheera), a delicious Indian dessert commonly made with sooji or cream of wheat. There is no need to miss out any longer with this easy to follow gluten free halwa recipe.

Cook Time: 15min
Serves: 4-5


Cream of Rice Cereal – 1 cup (found in the cereal aisle)
Ghee/Clarified Butter – 1/4th cup
Water – 3 cups
Jaggery/Gud – 3/4 cup, grated
Salt – pinch
Elaichi (Cardamom) Powder – 1/4 tsp
Nutmeg Powder – 1/4 tsp, optional
Saffron – pinch, optional
Chopped dates or golden raisins – optional


1. In a pan heat Cream of Rice and Ghee on medium heat till there is a slight color change and a distinct aroma.
2. Transfer into a separate bowl and keep aside.
3. In the same pan, heat Water and add Jaggery to it.
4. Allow it to come to a boil.
5. Add Roasted Cream of Rice slowly. and keep stirring.
5. Lower heat and add Cardamom Power or Nutmeg Powder.
6. Cover and allow it to cook for 2 minutes or till the water has been absorbed.
7. Remove the lid, stir, turn off the flame and add Saffron if desired.
8. Cover again and allow the Halwa to rest for 5 minutes and it’s ready to serve.

For Dairy-Free Version:

1. Use Oil or Dairy-Free Margarine instead of Ghee/Clarified Butter.

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19 thoughts on “Gluten Free Halwa

  1. I just love love love trying out your recipes…They are really very good….I was asked to make dessert for the Halloween potluck and I made RASMALAI just the way you said it…It turned out great…Thanks a lot…And happy holidays

  2. I loved this recipe of halwa . I just have one quetion though. Since my son can not have dairy either. So, Could you please suggest me any alternative to Ghee in the recipe?


    1. Hi Shvel,

      You may want to check with your doctor, but many times, ghee is okay for people with dairy allergies because the milk solids are removed as part of the ghee making process.

  3. hi
    Hetal and Anuja
    thankyou verymuch for the allergy free receipies. my son love plain yogurt, but he is allergic to milk and soya, so is there any way to make plain yogurt with rice milk at home. i willbe very thankful to you. he donot like the store ricemilk yogurt because they are sweet.

        1. Hi Monica,
          I don’t know where are you from. But if you are outside India, There is an Almoknd milk available. And you can make almond milk yogurt. And also, you can make the yogurt from Almond flour. You will have to use Dairy free culture for it. Also, You can make yogurt from Coconut milk. It will have a mild flavor of Coconut at the end but its possible…


    1. if it is not available…easy thing is to use varat rice, used in navratra varat. these rice are used for making roti or kheer. very easy and quick to cook.

  4. Just one more small but important point, both the cream of rice & cream of wheat are more highly processed as they are both precooked products & the enrichment is a very deceptive term applied to them.

  5. I have a family member who is gluten intolerant, so I make a lot of GF food. I have seen that delicious halva can be made from anything, gajar, potato, buckwheat flour, rajgira flour, singoda flour, ragi flour, all of these. These are more nutritious as they are not as highly processed as the rice, & are buckwheat, amaranth (rajgira/chaulai seeds), quinoa, ragi are much higher in proteins & are as quick to make as this one. More over There is something called arsi upama in Tamilnadu, which uses rice & toor dal to make the upma. Since arsi upama used regular rice & dal, it takes longer to cook than cream of rice. But personally, I feel cream of rice is only a poor substitute when it comes to nutrition, though it is a very convenient replacement when we consider the time taken to cook & the texture & taste. But then, taste is very subjective. Thanks.

    1. I think you can try “broken rice”. Not sure what exactly it is called in English but in Kannada we call it ‘akki thari’, which is used to make upma sometimes and is available in stores.

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